Jared Cannon born in Wilmington Delaware began his culinary career before he could even hold a knife. At the age of 7 Jared took great interest into food and especially what it takes to compose a meal. While growing up, his Italian Heritage gave way to many family traditions that centered themselves around food. This was the avenue that allowed Jared to develop and learn at a young age.

In 2004 Jared attended the Culinary Institute of America in New York. Upon graduation Jared transitioned to FIU in Miami to continue his education in hospitality management and also secured a job with The Ritz Carlton, South Beach. At The Ritz Carlton, Jared held a position in every culinary outlet landing along side of Jeffrey McInnis whom would be casted on Bravo’s Top Chef season 5. Jared’s work has taken him to be involved in many of the countries food festivals including Aspen, New Orleans, New York, South Beach, and Philadelphia as well as preparing a private Dinner in 2009 at the coveted James Beard House in New York City.

In 2010 Jared was asked to join a FS Food Group in Charlotte North Carolina with Restaurateur Frank Scibelli to create an elevated traditional Mexican cuisine experience, presented for the American diner. Food travel to Mexico City was an experience that lasted eight days in the capital of Mexico, and was a successful aspect of Chef Jared’s insight into Mexican Cuisine.

Most recently, Jared has taken on a new challenge; beer and food. As Executive Chef at Iron Hill Brewery and Restaurant in Philadelphia; voted best brewery restaurant in the world three consecutive years running at the world beer cup, chef Jared continues to innovate and collaborate with breweries and restaurants from all over the country and executes quarterly beer and food pairing dinners for limited audiences after attending Siebel Institute in Chicago for a beer and food pairing program.

Currently Jared is studying Business Innovation and Entrepreneurship at Temple University’s Fox School of Business in pursuit of his masters in business.

While attending Temple part time and leading the team at Iron hill Philadelphia, Chef Jared has also been actively building his business plan to include his own independent catering company and a restaurant-consulting project slated to launch early 2015.

Chef Jared Cannon’s cooking philosophy is locally sourced, technique driven simple food that speaks for itself. Properly preparing each ingredient is key to allowing the product to showcase its integrity, providing an experience that proves to be memorable.